Instant Pot: Shredded Chicken

Let’s be real here, this isn’t so much a recipe as it is a post about how and why to prepare chicken in advance. I’m sharing directions on how to make shredded chicken in an Instant Pot (an electronic pressure cooker) but you can just as easily use your slow cooker to make this too! I just happen to prefer my Instant Pot because it’s much faster to use (and I love it)!

Why should you make shredded chicken? Having pre-made chicken on hand will save you so much time! And, you’ll have a healthy protein readily available for when hunger strikes.

This chicken is great for sandwiches, salads, tacos or a last minute stir-fry. I usually add some chipotle mayo to a bit of shredded chicken, mix it up and make a chicken salad sandwich for Roby (my hubby) to take with him to work. You could also add barbecue sauce for easy bbq pulled chicken. Or stuff some sweet potatoes with shredded chicken. Or… I feel like the ideas on how to use shredded chicken are practically endless.

Once the chicken is done cooking, I divide it up into smaller portions and put most of it in the freezer. That way I can thaw only what I need. Oh also, when you make this, don’t skip the part where I tell you to add some water or chicken broth to the Instant Pot (or crockpot). You’ll want to do this so that the meat doesn’t dry out. I also add the broth to the containers with cooked chicken to help keep it moist.

What do you think you’ll make once you have this shredded chicken all ready to go?

Press the “poultry” button then add 5 minutes to cook the chicken for a total of 20 minutes.

Once the pressure cooking time has finished, carefully turn the valve from "sealing" to "venting" to quick pressure release. (This will allow the steam to escape and you'll be able to open the lid sooner than waiting for natural release).

Place the chicken onto a plate or cutting board and use two forks to shred.

Store the chicken in an air-tight container with the liquid to help keep the meat moist.

*If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.

Notes

If you use less chicken that the recipe calls for, please adjust the cooking time accordingly.

I usually divide the chicken into small air-tight storage containers and keep them in the freezer for longer term storage.

Make sure you double wrap with plastic wrap and foil then put in the zip bags. That should cut down on your freezer burn. Pat dry your chicken then wrap. Or alternatively freeze in broth in a smaller zip bag. Then put in a larger zip bag. Use within 6 months to cut down on burn. Hopefully that should help.

Super easy shredded chicken to use for all kinds of things – thank you!

I’ve come back to this recipe a bunch of times (you’d think I’d finally remember it) and just now thought to look at the rest of your site – this is BRILLIANT! I absolutely love how you can select recipes based on checking boxes of food sensitivities!! I just posted your site to my FB page and will be telling my patients about it too.

Thank you, Dr. Natanson! I appreciate you telling your friends and patients about my site! I’m trying to make it as allergy-friendly as possible for readers. Hope you’ll let me know how other recipes turn out for you

This is definitely the way I will always cook chicken to use in other recipes from now on. It comes out perfectly, and not dry at all. From my last batch, I made the Pad Thai from Well Fed and some chicken salad, and still froze some. I cooked both breasts and thighs in that batch. Love it!

Love this – my new go-to recipe for so many dishes, always fast, easy, moist, favorful, and I can use the broth for the next recipe, whatever soup/stew/chili/casserole/pie I’m cooking the shredded chicken for. Genius recipe! Many thanks!

Thanks for this recipe! As a pressure cooker newbie, I was looking for a simple (1 ingredient) recipe on how to cook a couple of plain drumsticks so that I can shred it into a salad.

Interestingly, some recipes with many ingredients, don’t add water, which seems kind of strange. I’ve read InstantPot recommends at least 1 cup, but from what I’ve seen many use as little as half a cup, and as much as 3 cups!

I will try 2 small drumsticks with a 1/2 cup water, and set for 20 minutes. Also what happens if set for too long, for example what could happen if set for 35 minutes, instead of 25 or 20?

Glad you like the recipe! The meat releases water which is probably why most recipes don’t tell you to add much. You can always add more water/chicken stock if you want to. As for drumsticks, you probably won’t overcook them if you set it longer – it’s chicken breast you have to be careful not to overcook.

I love making shredded chicken! And as a bonus, it doesn’t heat up the house in the summer. My favorite combo is one pound boneless, skinless breast and one pound boneless, skinless thighs. It’s a nice flavor with a little more fat.

Have you tried shredding chicken in a stand mixer? I use my kitchen aid, and it’s so easy!

I am looking forward to trying this recipe. Thanks so much for posting it. When you add bbq sauce to the chicken, what is the best way you have found to reheat the shredded bqq chicken without it drying out?

Mine also came out chewy. It was my first time using the instant pot and you made it really easy. There are two things I am thinking could have affected my result: First, i had less chicken (about 2.5 to 3lbs). I didnt realize till later. I used the same amt of broth and time of cooking. Could it have been overcooked. Also, the chicken had been sitting for a few days in my fridge so it wasnt super fresh. Could that have been the issue?

I really want to try it again! I am sure with some tweaks it will be delicious!

Not sure if I have a different model or what. I’m new to using this thing, but when I hit Poltry and add 5 minutes, it says 17 min not 20. Is the warm up “On” time counting for the other 3 min or should I be adding 8 min to the cooking time? Hope this isn’t too confusing. Thanks

ashley the instant pot you have mentioned /advertised in your recipes with the link to amazon, have you personally used it and is it a good one to buy?is it a pressure cooker and a slow cooker combined?

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